Video

How LA’s N/Soto Assembles Its Trout and Ikura Donabe Dish

By Avery Dalal and Eater Video September 28, 2022

Chef Ki Kim’s Braised Pork Belly Kimchi Tacos Contain an Unexpected Ingredient

By Avery Dalal and Eater Video September 21, 2022

How NYC’s Al Coro Serves a New Italian Tasting Menu Every Month

By Avery Dalal and Eater Video September 19, 2022

How Chef Armen Martirosyan Makes One of LA’s Most Popular Kabobs

By Avery Dalal and Eater Video September 14, 2022

How One of Texas’s Best Barbecue Restaurants, Evie Mae’s, Makes Their Distinct Take on Ribs

By Avery Dalal and Eater Video September 12, 2022

How a Master Craftsman Makes Korean Wooden Balwoo Bowls

By Terri Ciccone and Eater Video September 7, 2022

At Brooklyn’s Laser Wolf, the ‘Secret Ingredient’ Isn’t Edible

By Terri Ciccone and Eater Video September 5, 2022

How NYC’s Double Chicken Please Makes Over 200 Sandwiches a Night

By Avery Dalal and Eater Video August 31, 2022

Creating a Dry-Aged Wagyu Beef Tasting Menu at SF’s Gozu

By Avery Dalal and Eater Video August 29, 2022

How Dijon Mustard Is Made in France During an Ongoing Shortage

By Avery Dalal and Eater Video August 22, 2022

How the Best Anchovies Make It to San Francisco Restaurants

By Avery Dalal and Eater Video August 17, 2022

How California’s Two-Michelin-Starred Harbor House Makes a 60-Day-Aged Pork Shoulder

By Avery Dalal and Eater Video August 10, 2022

Making Arancine, a Sicilian Street Food Staple That’s Gooey, Crunchy, and Cheesy, All at the Same Time

By Avery Dalal and Eater Video August 8, 2022

How a Gochujang Master Perfected Her 100-Year-Old Recipe

By Avery Dalal and Eater Video August 3, 2022

Eater SF

How Dim Sum Legend Koi Palace Preserves the Legacy of Cantonese Banquet Culture

By Anthony Shu July 27, 2022

How King Arthur Flour Sources Its Wheat

By Avery Dalal and Eater Video July 23, 2022

How a Master Sushi Chef Prepares an Octopus Dish

By Avery Dalal and Eater Video July 20, 2022

How Chefs at NYC’s Rosella Make a Tamago Dessert

By Avery Dalal and Eater Video July 16, 2022

How Three-Star Michelin Restaurant SingleThread Makes a Squash Sashimi Dish

By Avery Dalal and Eater Video July 13, 2022

How an Expert Fisherman Catches Alaskan King Salmon

By Avery Dalal and Eater Video July 6, 2022

How a Family Bakery in Sicily Makes Its World-Famous Cannoli

By Avery Dalal and Eater Video June 29, 2022

How a Ceramics Master Creates One of a Kind Plates for Restaurants

By Avery Dalal and Eater Video June 22, 2022

The Trick to Harvesting the Most Delicious Seaweed in the Ocean

By Avery Dalal and Eater Video June 15, 2022

At Icca, Sushi Chef Kazushige Suzuki Is Always Teaching, but Never Done Learning

By Terri Ciccone and Eater Video June 11, 2022

How Pecking House Makes One of NYC’s Best Fried Chicken Sandwiches

By Avery Dalal and Eater Video June 8, 2022

How a Detroit-Style Pizza Spot in Philly Creates Jobs for Formerly Incarcerated People

By Avery Dalal and Eater Video June 4, 2022

LA’s Honey’s Kettle Has Been Perfecting the Art of Fried Chicken for 40 Years

By Terri Ciccone and Eater Video June 1, 2022

At Zahav in Philadelphia, Chef Michael Solomonov’s Egg in the Hole Includes Challah

By Avery Dalal and Eater Video May 28, 2022

How an Expert Rice Miller Perfects Japanese Rice for NYC Restaurants

By Avery Dalal and Eater Video May 18, 2022

How Slab Barbecue Is Defining LA’s Barbecue Scene

By Avery Dalal and Eater Video May 14, 2022

How America’s Biggest Indoor Shrimp Farm Sells 2 Million Shrimp Each Year

By Avery Dalal and Eater Video May 11, 2022

How Vista Hermosa Makes 100,000 Corn Tortillas a Day

By Avery Dalal and Eater Video May 7, 2022